Béchamel Vs Ricotta: What A Pair Of Pros Think About The Ultimate Lasagna Debate

Title: Béchamel vs Ricotta: A Culinary Couple's Take on the Ultimate Lasagna Debate

In a world divided by culinary preferences, lasagna lovers often find themselves in the middle of a heated debate: béchamel or ricotta? Two experts, chefs Scott Tacinelli and Angie Rito, owners of the Michelin-starred restaurant Don Angie, weigh in on this classic conundrum.

Béchamel sauce, traditional to Italian-style lasagna, is made from flour, milk, butter, and basic seasonings. It creates a velvety, delicate, and slightly lighter dish compared to its American counterpart, ricotta. The béchamel holds the pasta layers together better than ricotta and imparts a rich flavor without being too heavy. However, it does require more effort and time to prepare from scratch.

Ricotta, on the other hand, is a nostalgic choice for many Americans. It offers a satisfying textural contrast when combined with ground meat and has a place in their hearts due to its association with family recipes passed down through generations. However, it can make the dish feel heavier and requires straining to remove excess moisture, ensuring a well-made lasagna that holds together well.

So, what's the solution for those torn between these two options? Combine them! Pairing béchamel sauce with ricotta curds creates a lasagna that marries the velvety creaminess of béchamel and the sweet-tangy bite of ricotta. A best-of-both-worlds solution to satisfy even the most discerning palates, allowing you to enjoy the best of both culinary worlds.